Shri Govind Guru University B.A. Semester : 3 Home Science Core...

Shri Govind Guru University B.A. Semester : 3

Home Science Core Course : 201

Sub : Family Meal Management - I Total Credit - 5 Theory=3 credits + other=04/week Practical=1 credits (2 periods week) Objective : This course will enable the students to

1. Understand basic concept of meal management & meal planning according to various age groups.

2. It will help students to get familiar with various nutritional & diets treatment 3. Students will get familiar with meaning & various methods of nutritional

Assessments. Unit 1 :

Definition meaning & importance of meal planning Use of basic food groups in meal planning. Basic meal patterns & number of serving according to meal timing, breakfast, lunch,

snacks, dinner. Unit 2 :

Advantages of meal planning Point to be considered while meal planning Various factors affecting meal planning, nutritional requirement factors like, socio-

cultural, religious & resources, physical & mental activities special nutritional conditions/problems.

Unit 3 : Meal Planning for different are groups (Requirements, nutritional problems food selection according to different activities & socio economic levels. (1) infant feeding (Birth to one year)

(a) Breast Feeding (b) Bottle feeding (c) Weaning food (supplementary feeding) (d) Nutrition for infant (one year old children)

(2) Meal planning for children (a) Preschoolers (2 to 5 years) (b) School Children (6 to 12 years) (c) School Lunch & packed lunch for children

Unit 4 : Meal planning for adolescent boy Meal planning for adolescent girl Meal planning for adult men (Heavy, moderate & sedentry work) Meal planning for adult women (Heavy, moderate & sedentry work)

Practicals : 1. Standardization [3] 2. Meal planning for 0 to 5 year child 3. Meal planning for school packed lunch 4. Meal planning for college going girl 5. Meal planning for college going boy 6. Meal planning for adult man (anyone)

7. Meal planning for adult women (anyone) Others : (1) Seminar (2) Assignment & Journal References :

1. Dr. M.Swaminathan, Human Nutririopn and Diet" The Banglore Publisher, New Delhi

2. R.Rajalakshmai " Applied Nutrition" Coford, B.H. Publishing Co.Delhi 3. Dr.Swaminathan " Handbook of Food & Nutririon " The Banglore Publisher, New

Delhi

4. આહાય આમજન, ડૉ.ઉભાાંવેગ ટેર, ફારગવવિંદ પ્રકાશન, ગાાંધીભાગગ, અભદાવાદ

5. પન્ડાભેન્ટર ઓપ ફૂડસ & ન્યટુ્રીશન ૨૦૦૪, બધુ્ધદેવ નીરભ અને વૈદ્ય બાવના પ્રવીણ પસુ્તક બાંડાય, યાજકટ

6. ષણવવદ્યા, ડૉ.જે.ડી.ાઠક, યવુન.ગ્રાંથ વનભાગણ ફડગ, ગજુયાત યાજ્મ, અભદાવાદ-૬


Home Science Core : 202

Sub : Modern Approach to Biology Marks : External 70 Internal 30 Unit-1: History of life, characteristics of life, different branches of biology

History of life, origin and evolution of life

Requirements of sustenance of life

Characteristics of life

Theory of evolution, Lamark’s theory of evolution, Darwin’s theory of evolution

Human genetics, Types of chromosomes, chromosome structure, Heridity, Mendel’s laws,

sex determination and sex linked inheritance, Genetic basis of human diseases:

Haemophilia, Colour blindness, Blood group-ABO and Rh system

Unit-2: Plant morphology, Reproduction, Plant water relation

General characteristics of monocot and dicot plants

External and internal characters of monocot and dicot seeds and its germination.

Pollination, Types and Agencies

Characteristics of insect pollinated and wind pollinated flowers

Reproduction in flowering plants, modes of reproduction, Vegetative, Sexual and asexual

reproduction

Unit-3: Microoragnism and Economic botany

General characters and classification of microorganism

Types of bacteria, Advantages and disadvantages of bacteria

Virus: Types, structure and disease caused by viruses

Economic botany: economically useful plants

Cereals-Wheat, Rice, Maize, Pulses- Tuwer, Mung, Vegetables- Root- Carrot, Raddish,

Stem- Potato, Amarphophallus, Leaf-Spinach, Amranthus, Nuts- Walnuts, Cashwenut,

Fibre- Cotton, Jute, Medicinal Plants- Ginger, Ajwain, Honeybee, Oyster, Silk moth

Unit-4: Human physiology

Digestive system-structure and function of digestive organs, Absorption in small and large

intestine

Cardiovascular system- Blood & its composition, Structure and function of heart, blood

circulation and functions of blood

Excretory system- structure and function of kidney, formation of urine & its filtration

process

Nervous system- Central Nervous System, Reflex action

Sensory organs- Eye-structure, function and mechanism, Ear- structure, function and

mechanism

Reference :

A.C.Dutta (1980). Botany for degree students, oxfords press Ltd.

N.K.Gupta and Sunita Gupta (2005). Plant Physiology, Oxford & IBH Publishing Pvt Ltd.

Nakar, Dhaduk and Chovatia (2016). Medicinal Plants: cultivation and uses, Astral Int. Publications

P.K.Garg (2001). Jivvigyan, Kumar Publication

P.K.Gupta (2014-15). Genetics, Rastogi Publications, India

R.D. Vidyarthi (1985). Text book of Botany, S. Chand Limited

S.L.Kochar (1998). Economic botany in tropics, Macmillan India pvt, Ltd.

V.K.Jain (2000). Fundamentals of plant physiology, S. Chand Limited.

Vishwa Nath (1978). A Text book of zoology, S.chand Pvt. Ltd.



Sub : Fundamental Textile And Fashion Designing

Credit : 3+2=5 Marks Theory: 3+1 Other=4 External: 70 (50+20) Practical: 1 Credit ( 2 Periods / Week ) Internal: 30 Objectives:

1. To help students learn selection of family clothing . 2. To help students learn clothing management. 3. To make students aware of new trends in fashion. 4. Principles of design necessary in fashion designing.

UNIT 1: Clothing management:

Fabrics for garment making . Family clothing management. Wardrobe planning Family clothing budget . knitting -Types, importance, merits- demerits

UNIT 2 : Buying of Cloths :

Points to be considered while buying cloths—budget, age ,season, residence, occasion, fashion, etc.

Buying ready made garments—Types of fabric, cutting, stitching, finishing, comfort, hems, fitting ,pockets fastening .etc.

Advantages and disadvantages of readymade, tailor made and homemade garments .

Comparison between readymade ,tailor made and home made garments. UNIT 3: Fashion:

History Culture and fashion Classification of fashion Fashion cycle Innovation in fashion Components of fashion—Silhouette ,Detail , Texture, Colour

UNIT 4: Colour and Design :

Colour :- Colour wheel Colour schemes Use of colour in clothing Design:- Elements of design Principles of design Care and storage of clothes

PRACTICAL :

1. Baby frock with smoking 2. Half pant for a boy ( 5 -7 years) 3. Shirt for a boy 4. Make any one sample by Crochet 5. Make any one sample by two niddle 6. Pillow cover (2-pieces) 7. Hand bag

References:-

1. Reena Bhatia and Charu Arora –Introduction to Clothing & Textile 2. Neelima --Fashion & Textile Design 3. Pramila Verma—Vastra Vignan evm Proidhan 4. Vimla Sharma –Vastra Shilp Vignan


Home Science Elective : 201

Sub : Introduction to Community Nutrition (Theory)

Lecture Per Week - 3 Mark External - 70 Others - 1 Mark Internal - 30 Objective :

1. To Sensitize students to the concept of community nutrition and the role of home science to impart nutrition education in community.

2. To acquaint students with the common nutritional problems, their causes, symptoms, treatment and prevention.

3. To familiarize the students with the measures taken by the government to improve the nutritional status of the community

4. To be aware of importance and aims of nutritional assessment. 5. To get exposed to the role of nutritional and international agents in combating

nutritional problems in india Unit 1 : Basic Concept and Scope of Community Nutrition:

Definition concept and importance of community nutrition, public health and community programmes.

Importance, aims and methods of nutritional assessment. o Anthropometric Methods o Clinical Methods o Biochemical Methods

Unit 2 : Nutrirional Problems of Community Common Problems in india Causes (Nutritional & non nutritional) Importance of Nutrirional Problems as signs and symptoms, treatment & prevention Mal-nutrition PEM, Micro-Nutrient deficiencies- vit A, Iron, Iodine, Floride

Unit 3 : National Schemes and Programmes: ICDS Mid day meal programmes Nutrirional Anemia Control programme. Vitamin - A Prophylexis Programme. National Iodine deficiency disorders

Unit 4 :

Role of Home Science in Community nutrition Role of National Agencies in Combating Nutritional problems in india Role of International Agencies in combating Nutritional problems in india

References :

1. Shukla P.K. Nutritional Problems of india 2. Rabinson Lawler, M.R. Chenoweth, W.L. & Garwick A.E.(1986) " Normal &

Therapentic Nutririon" Ed.Macmillan Publishing Co.

3. ડૉ.જે.ડી.ાઠક, ષણવવદ્યા, યવુન.ગ્રાંથ, વનભાગણ ફડગ, ગજુયાત યાજ્મ, અભદાવાદ- ૬

4. ડૉ.ઉભાફેન ટેર, ષણ અને આહાય, ફારગવવિંદ પ્રકાશન, ગાાંધીભાગગ, અભદાવાદ.

5. બદુ્ધદેવ નીરભ અને વૈધબાવના, પાંડાભેન્ટર ઓપ ફૂડસ & ન્યટુ્રીશન (૨૦૦૪) પ્રવીણ પસુ્તક બાંડાય, યાજકટ



Sub : Introduction To House Hold Equipment And Consumer Education

Credit : 3+1=4 External:70 Internal:30 Objectives:

1. Recognize base materials, finishes, use, in the construction of house hold

equipment.

2. Understand the principles underlying the operation use care and storage of

household equipment.

3. Understand the criteria for the selection and buying for appropriate equipment

for home and suitable material for functionality

4. Understand consumer rights and responsibilities, as well as handling consumer

problems with the help of consumer services and consumer Law.

UNIT 1:

Importance of learning house hold equipment

Importance of house hold equipment.

Material use for house hold equipment.

Metallic Aluminum, Iron, Steel, Copper, Brass,

Non Metallic -Glassware, Plastic and Potteries

Finishes—a. Mechanical

b. Applied

UNIT 2:

Classification of house hold equipment

a. Electrical b. Non electrical

Time and energy saving equipment

Principles ,construction, use, cleaning, and care of non –electrical equipment

UNIT 3:

Cares taken while using electrical equipment Principle, construction, use, cleaning and care of Electric house hold equipment

such as electric cooker, mixer, hand blender refrigerator, microwave oven, atta maker

Buying of house hold equipment. Trends in house hold equipment.

UNIT 4:

Consumer Rights and Responsibilities.

Factors affecting buying behavior such as-

a. Size and type of family b. Income c. Stages of family life cycle d. Goals and values of family e. Market gullibility f. Knowledge and post experience

g. Sex of a buyers h. Place of residence.

Standardization for house hold equipment. a. Importance b. Procedure c. Role of BIS

Consumer’s Problems and it’s Solutions Importance of consumer protection Law and it’s types.

References :

1. Peet and Thy’ house hold equipment, john wily eastern and company N.y.1981 2. Ogle Varghese and George ,Home Management ,willing esteem, Co New Delhi

1984 3. Pramila Mehra ,good housekeeping 4. J.K.Dehsis, Improving house hold equipment, Punjab Agri. University 1178.



Sub :Family Meal Management - II Total Credit - 5 Theory=3 credits + other=04/week Practical=1 credits (2 periods week) Objective :

1. Understand basic meal planning according to various age groups festivals etc. 2. It will help students to get familiar with various, nutrirional deficiency disease. 3. Students will get familiar with meals and various methods of nutritionals

assessment. Unit 1 : Meal Planning for some special physiological needs.

Meal planning during programmes according to complication occurring in pregnancy.

Meal planning during lactation Meal planning for old man according to complication occurs.

Unit 2 :

Meal planning during menopause according to complication meal planning for athletes according to every expenditure Diet Survey

Unit 3 : Dietary Treatment & Nutritional Assessment

Dietary Treatment in various deficiency disease o Protein & Calon deficiency disease o Vitamin A & B complete deficiency o Iron deficiency o Calcium & Phosphors deficiency

Unit 4 : Meal planning for festival like Diwali, Uttarayan, Holi Meal planning for punjabi Meal planning for south indian Meal planning for maxican dishes.

Practicals : 1. Meal Planning during pregnant woman. 2. Meal Planning during lactation 3. Meal Planning for old man/menopause 4. Meal Planning for athlets 5. Meal Planning festival (Diwali, Holi, Uttarayan ) any one 6. Meal Planning for Punjabi dishes 7. Meal Planning south Indian dishes 8. Meal Planning for protein & calorie malnutrition deficiency 9. Meal Planning for iron deficiency

Others : (1) Seminar (2) Assignment & Journal

References : 1. Dr. M.Swaminathan, Human Nutririopn and Diet" The Banglore Publisher, New

Delhi 2. R.Rajalakshmai " Applied Nutrition" Coford, B.H. Publishing Co.Delhi 3. Dr.Swaminathan " Handbook of Food & Nutririon " The Banglore Publisher, New

Delhi

4. આહાય આમજન, ડૉ.ઉભાાંવેગ ટેર, ફારગવવિંદ પ્રકાશન, ગાાંધીભાગગ, અભદાવાદ

5. પન્ડાભેન્ટર ઓપ ફૂડસ & ન્યટુ્રીશન ૨૦૦૪, બધુ્ધદેવ નીરભ અને વૈદ્ય બાવના પ્રવીણ પસુ્તક બાંડાય, યાજકટ

6. ષણવવદ્યા, ડૉ.જે.ડી.ાઠક, યવુન.ગ્રાંથ વનભાગણ ફડગ, ગજુયાત યાજ્મ, અભદાવાદ-૬



Sub : Introduction to Physics & Chemistry External - 70 Marks Internal - 30 Marks Objective :

1. To enable the students to development and understanding of physics & their application in day to day life activities.

2. To Recognize the importance of chemistry, chemical regulation and their uses. 3. The students will be able to understand about fertilizer, fuels, pesticides,

medicines & health care & their application in daily life.

Physics : Unit 1 : (1) Mechanics :

- State of matter : General & specific properties of matter (solid, Liquid, Gas) Machines : types simple and complex Lever : Types & their functions force : Centripetal and centrifugal force Friction : types laws, advantage & disadvantages.

(2) Light : Properties of Light Reflection and Refraction of light laws & index Lens & Mirror : types & uses

o Real image & virtual image o Image formed by canvex lens & concave mirror

Chemistry : Unit 2 : (1) Structure of Matter

Element, compound, mixture structure of alow(Rutherford Model) Equivalent weight, valency, symbol, chemical formula, equation

(2) Acids, Base & salts Definition, properties & concept neutralization PH & PH scale, application in everyday life

(3) Water Sources, types, imparities Effects of impurities on health hard water types & its disadvantages Methods of removing hardness of water. Water purifies for drinking purpose

o house hold scale o municipal water o purifier system

Unit 3 : (1) Fire Prevention

Major prevention & protection in homes Major causes of fire in homes fire prevention & fire fighting in homes. Methods of extinguishing fire. liquid, carbon dioxide, extinguisher & its care

(2) Medicines & Health Care Antibiotics Antiseptics & disinfectants Analgesics, hypnotic & sedative drugs Tranquilizes - Laxatives Remedies for common cold, influenza & other viral disease.

(3) Structure properties & uses of chemical substance (1) Inorganic Compound : - Caustic soda, baking soda, washing soda, common salt alum, potassium,

permanganate, boric acid, bleaching powder, hydrogen peroxide (2) Organic Compound : - Acetic acid, citric acid, phenol aniline, ethyl alcohol, glucose

Unit 4 : (1) Pesticides in common use

Definition classification Toxic its & Hazards of pesticides Proper care in use of pesticides

(2) Fuel for home Classification, characteristics, important properties. Health Hazards of fuels. LPG & Gobar gas.

(3) Fertilizer Necessary elements for nutriments of plants symptoms of their deficiency Nitrogen, phosphoric & potassic fertilizer

References Books:

1. Modern approach to physics & chemistry, Arun bahl & B.S.Bahl (2010) 2. Fundamental inorganic chemistry (P.L.Soni) 3. Text Book of organic chemistry, P.L.Soni 4. Chemistry Azaraben kazi 5. A text Book of organic applied chemistry for home science & allied science -

T.Jaob


Home Science

Core - 213

Sub : Women Empowerment And Entrepreneurship

Total Credits - 05

Theory – 3 Periods / Week + 1 Other = 04

Practical – 1 Credit (2 Periods / Week)

Marks

External – 70(50+20)

Internal - 30

Objectives :

1) To enable students for development of balanced personality and stress management

2) To enable students to achieve the goal of women empowerment and motivated for self- improvement

3) To develop skill for production of various handicraft articles leading to ENTREPRENEURSHIP

UNIT - I

I) Personality Development

i.) Meaning and Defination

ii.) Factors affecting Personality development

iii.) Determinants of personality

iv.) Stress Management, Caping strategies

v.) Conflicts and depression

UNIT - II

II) Personal grooming and Etiquette.

(1) Concepts and significance of Manners and etiquette

(2) Adaption of Manners and Etiquatte

(1) Meal Table (2) Telephone Talk (3) Educational Institutions

(3) (I) Perosonal grooming

(1) Significance and it's Importance

(II) Body Care

(1) Skin (2) Hair

(III) Body Fitness

(1) Yoga (2) Exercises

UNIT - III

(I) Women Empowerment

1) Concept need and importance

2) P Women development

(1) Personal (2) Social (3) National Perspective

(II) Woment related Law

1) domestic violence

2) dowry

3) Sexual harassment

4) Marriage & divorce

UNIT - IV

ENTREPRENEURSHIP

1) i) Defination, need and characteristics of ENTREPRENEURSHIP

ii) Type of industry

ii) Preliminary Preparations to start small scale industry

(1) steps for selecting of products

(2) Market survey

(3) Visualizing the risks

iii) Government funding for ENTREPRENEURSHIP

iv) Areas of ENTREPRENEURSHIP under Homescience

Practicals :-

(1) Flower making ( any 4 types)

(2) Pot decoration

(3) Glass painting

(4) Fabric painting

i. Rumal

ii. big garments

(5) Gift Raping

(6) Paper work

(7) Paper bag

Reference books :

(1) Antony M.J. (1989) Women's rights New Delhi

(2) Batra G.S. (1999) ENTREPRENEURSHIP & Small scale industries Deep & Deep Pub. New Delhi

(3) Dargulkar M.D. (1983) Udyogdeep, Udyog Sachitra Prakashan, Mathora sadan Bombay

(4) Patri C.N. (1999) Self Employment and successful ENTREPRENEURSHIP Kanishta Pub.Co. New Delhi



Sub : Family Dynamic Credit : 3+1=4 Marks Theory: 3+1 Other=4 external: 70

Internal: 30 Objectives:- The Students will 1. Acquire knowledge and Insights about the dynamics of contemporary marriage

and family systems in Indian . 2. Become acquainted with the concept, goals and areas of adjustments in marital

relationship and within the family . 3. Become aware of the changing roles and relationship within the family. 4. Understand the dynamics of families in distress and crisis.

Unit-1 : Engagement

Changing Patterns before marriage in modern ear. Spouse selection. Factors affecting in a selection of spouse. An Engagement-

- Its Importance - The courtship period - The engagement period - Factors for breaking engagement - The problems arisedue to break of engagement. Unit-2 : Marriage and Adjustment in Marriage life-

Concept of marriage :

- Meaning, definition of marriage.

- Types of marriage-

- Arrange marriage

- Love –marriage

Wedding ceremonies :

- Types of ceremonies in different communities in India

- Importance of wedding ceremonies.

- Good and harmful ceremonies.

Adjustment in different stages of family life. Factors in good marital adjustment.

Unit-3 : Family

Importance of Family as a Social institution in India. Definition ,function and characteristics. Types of family

- Characteristics of different types of family - Merits and demerits of joints family, extended family and Nuclear family.

Unit-4: Family Problems-

Marital Disruption-

- casual factors of marital disruption-

i)Desertion

ii) Divorce

iii) Dowry

iv) Viololence against women.

Social Act

i)Dowry prohibition act.

ii)Child marriage prohibition act.

iii) Female feticide act.

iv)Sex detritions.

v) House hold fortune act.

Family Counseling Service. Legal Remedies.

References:

1 Dampatya jeevan anukoolan –Leelaben Shah 2 Langa ane kautumbic sambandho- Leelaben Shah 3 Bharat ni samajik sansthavo –A.G.Shah and J.K Dave

4 Legal rights for women and families –Verm,V.S.Q Singh M.(1988)


Home Science

Elective- 212

Sub : Household Textile And Laundry Science

Total Credits - 04

Theory – 3 Periods / Week + 1 Other = 04

Marks

External – 70

Internal - 30

Objectives :

1. To know household textiles and their selection and care.

2. Teach students different Materials regents, equipments and process involved in laundering for different fabrics

UNIT - I

Selection of household fabrics / care

(1) Bedsheet (2) Pillow cover (3) Table cloth (4) Table mats (5) Towel. (6) Curtains and dreperies (7) Upholstery

UNIT - II

Occasional dresses

(1) Selection of fabrics for garments

(2) Occasional dresses

Clothing for

i.) Interview

ii.) Office, business, workplace

iii.) Wedding ceremoney

iv.) Dating

v.) Travelling and journey

vi.) Rest

vii.) Sports

UNIT - III

Laundery Science

Importance

Principles of Laundering and it's application

Laundery Equipemnts

Types Laundery

UNIT - IV

Water

i) Effect of water on washing

ii) Hard and soft water

iii) Removal of hardness

Laundery Soap and detergents

Laundery Starch and blue

(1) Functions

(2) Use

References :

- Vastr shilp Vignan – Vimal Sharma

- Vastr shilp Vignan evm paridan – Pramila Varma

- Indian Costumes – Gurey G.S. The Popular Book Dept. Bombay

- Costumes and Textile of India – Jamia Hco

Shri Govind Guru University B.A. Semester : 3 Home Science Core...

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